CANTINA NEW MENU AT TAI KWUN
Marking the shift into cooler months, Aqua Restaurant Group’s Cantina introduces a new autumn menu at Tai Kwun. Built around authentic trattoria-style sharing, the seasonal lineup highlights hearty sharing plates, fresh black truffles, and engaging tableside service set against the historic backdrop of Central’s heritage landmark.
The journey opens with the Red Prawn Carpaccio (HK$258), featuring deep-sea red prawns at their seasonal peak for a naturally sweet, silky bite, paired with pickled onion jam, spicy pistachio, and house-made aioli. As cooler weather calls for deeper, soul-warming comfort, the Homemade Wagyu Beef Cheek Ravioli with Porcini Mushroom and Veal Jus (HK$248) takes the spotlight as an ideal autumn pasta. Handcrafted pasta pockets hold melt-in-your-mouth, slow-braised beef cheek with wild porcini mushrooms at their most aromatic, bringing rich warmth to the table, tossed in a savory veal jus reduction.
For main courses, Cantina embraces the flavours of the season with dishes designed for sharing. The Seafood Platter (HK$788 for two) arrives in a generous pan brimming with lobster, prawns, octopus, calamari, clams, mussels and grilled zucchini, bringing the comforting flavours of the Mediterranean coast to autumn gatherings.
Celebrating ginger, a beloved ingredient during the cooler months for its fragrant spice and depth of flavour, the Smoked Half Chicken Served with Ginger Marinated Tomatoes (HK$248) showcases the kitchen's dedication to slow, careful preparation. Taking two days to complete, the chicken is first brined, then marinated with ginger and tomatoes before being gently smoked, resulting in rich layers of flavour while preserving a remarkably tender and juicy texture.
Celebrating the peak harvest season, fresh Australian black truffles bring an earthy depth and natural richness prized during autumn months. Guests can opt to have fresh Australian black truffles shaved live at the table over signature dishes, including the Classic Beef Tartare (HK $238, add-on Australian Black Truffle HK$98) , Chef’s Cacio e Pepe in Pecorino Cheese Wheel (HK $238, add-on Australian Black Truffle HK$98), and Cantina’s signature Breaded Veal Cutlet “Eleplant Ear” (HK$398, add-on Australian Black Truffle HK$198), transforming tableside service into an exciting multi-sensory moment.
To celebrate Halloween on 31 October, Cantina presents two limited-edition desserts tailored for day and night. Guests visiting for Halloween brunch (HK$488) can try the exclusive Salted Caramel Apple Tiramisu cone served inside mini cones with handcrafted chocolate skeleton toppers. Transitioning into dinner, Cantina offers the Skull (HK$148), available à la carte and within the special Halloween tasting menu (HK$688 per guest), combining spicy dark chocolate mousse, raspberry filling, black and green siphon sponge, and a salted chocolate pistachio crumble.
Extending the seasonal experience next door to The Dispensary, a new seasonal menu highlights rich autumn notes. The Pandan Trade Wind (HK$138) captures pandan at its aromatic peak before the winter chill, pairing white and aged rum with sweet mango and bright grapefruit for a warming finish. Complementing this, the Melone Atelier (HK$138) offers a soothing counter to autumn dryness, blending gin, vodka, and sake with melon cordial and fragrant basil oil for a smooth, botanical close to the night.
